Flatbread Panzanella with Watermelon, Feta, and Mint

Flatbread Panzanella with Watermelon, Feta, and Mint
Makes:
6 servings
Start to Finish:
30 mins
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Flatbread Panzanella with Watermelon, Feta, and Mint

Ingredients
3
whole wheat pita bread rounds, halved crosswise and split horizontally
4
cups torn romaine lettuce
2
cups watermelon cut into 1-inch cubes
1
cup chopped tomatoes (2 medium)
1/2
cup chopped red onion (1 medium)
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup snipped fresh mint
3
tablespoons lemon juice
3
tablespoons olive oil
1/2
teaspoon salt
1/2
cup crumbled feta cheese (2 ounces)

Directions

  1. Preheat broiler. Arrange pita bread pieces, cut sides up, on a baking sheet. Broil 4 inches from the heat for 1 to 2 minutes or until toasted and crisp. Cool on the baking sheet. Break into bite-size pieces.
  2. In a very large bowl gently toss together lettuce, watermelon, tomatoes, red onion, parsley, and mint. In a small bowl whisk together lemon juice, oil, and salt. Add lemon juice mixture to lettuce mixture; toss to coat. Add pita pieces; toss to combine. Sprinkle with cheese. Serve immediately.

Nutrition Facts

(Flatbread Panzanella with Watermelon, Feta, and Mint)
    Per serving:
  • 206 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 8 mg chol.,
  • 478 mg sodium,
  • 26 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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